Hirezake

Fugu hirezake

In Japanese cuisine, hirezake (Japanese: 鰭酒, "fin sake") is a traditional winter[1] drink of warmed sake to which the grilled fins of various food fish have been added. Most commonly this is the fin of fugu (pufferfish), but other fish such as ray or sea bream may also be used.[2][3][4]

The fins are first dried, grilled over a low flame until golden brown, then placed in a cup. Warm sake is then poured over the fins and the cup covered for several minutes to allow the aroma of the fins to infuse the sake before drinking. A milder version of hirezake can be prepared by igniting the surface of the sake when the cover is removed to burn off some of the alcohol.[2][3][5][6]

References

  1. ↑ "「甘酒」は夏の季語、では「ヒレ酒」は？〜お酒にまつわる季語が面白い〜". SAKE TIMES (in Japanese). 2 June 2016. Retrieved 19 January 2026.
  2. 1 2 "ヒレ酒(ひれ酒)に合う日本酒は？なんの魚？作り方やコツを紹介". 白鶴オンラインショップ (in Japanese). 6 February 2023. Retrieved 19 January 2026.
  3. 1 2 "自宅でひれ酒を楽しむ方法。美味しい作り方やおすすめの日本酒も - KUBOTAYA". 朝日酒造 (in Japanese). 11 November 2021. Retrieved 19 January 2026.
  4. ↑ YukariSakamoto (2014-03-10). "Hirezake – Japan's Weirdest Hot Saké Drink?". Food Sake Tokyo. Retrieved 2026-02-04.
  5. ↑ "Is This the Deadliest Cocktail in the World?". Liquor.com. Archived from the original on 2023-03-26. Retrieved 2026-02-04.
  6. ↑ Support, SAKETALK Customer (2018-10-14). "How to Drink Hirezake". SAKETALK. Retrieved 2026-02-04.
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